2 c. Pillsbury's Best All Purpose, Unbleached or Self-Rising Flour
3/4 c. fortified whole bran cereal with oat bran or fortified whole bran cereal
1/2 c. coconut
2 tsp. baking powder
1 tsp. cinnamon
3 1/2 oz. jar macadamia nuts, chopped (opt.)
1/2 c. butter, softened
1 c. sugar
1/4 c. firmly packed brown sugar
3 eggs
3/4 c. (about 2 med.) mashed bananas
2 tsp. vanilla
8 oz. can crushed pineapple in its own juice, drained
Heat oven to 350 degrees. Line with paper baking cups or grease bottoms only of 22 regular sized muffin cups or 12 jumbo muffin cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cereal, coconut, baking powder, cinnamon and macadamia nuts; mix well.
In another large bowl, combine 1/2 cup butter, sugar and brown sugar; beat until light and fluffy. Add eggs; blend well. Stir in mashed bananas, vanilla and pineapple; blend well. Add to dry ingredients all at once; stir until dry ingredients are just moistened. Fill greased muffin cups 2/3 full. Bake at 350 degrees for 20 to 30 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 2 minutes. Remove from pans.
In small bowl, combine spread ingredients at low speed until well blended. Serve with muffins. 22 regular sized muffins or 12 jumbo muffins.
TIPS: If using self rising flour, omit baking powder.
